If you can scramble eggs, you can throw together this Mother’s Day breakfast-in-bed fiesta. All mom’s favorite Mexican flavors—lime, cumin, pico de gallo, sour cream, avocado, and cheese—come together in this filling and tasty build-your-own taco bar.
Call on the kids to stir together the simple yogurt sauce, and to pick out the perfect bowls for serving all of the taco toppings. If you’re lucky enough to have a Mexican grocery store nearby, shop there for the best fresh corn tortillas.
Combine onion, vinegar, water, sugar, and 1/4 teaspoon of the salt in a small saucepan over high; bring to a boil. Let boil 1 minute. Remove from heat, and let stand until ready to serve.
Stir together yogurt, sour cream, lime juice, cumin, and 1/4 teaspoon of the salt in a small bowl. Set aside.
Whisk together eggs, milk, pepper, and remaining 1/4 teaspoon salt in a medium bowl until combined and slightly frothy.
Melt butter in a large nonstick skillet over medium. Add egg mixture to hot skillet, and cook, stirring constantly with a spatula, until eggs are set, 3 to 4 minutes. Transfer scrambled eggs to a serving bowl; cover to keep warm until ready to serve.
Arrange eggs, tortillas, pico de gallo, cilantro, Cotija cheese, avocado, drained pickled onions, and yogurt sauce on a serving tray. Assemble tacos as desired.
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